Classic carrot cake lightened up and made into pancake form to enjoy any day of the week.

Total Time: 20 minutes
Carrot Cake Protein Pancakes

Carrot cake is just one of those divine desserts that just about everyone loves. Rich, moist cake slathered with cream cheese frosting… mmmmm, it's making my mouth water just writing about it!

So, in leiu if this ever popular dessert, I found a recipe for some amazing carrot cake pancakes. Now you can have your cake AND eat it too! For breakfast!

Carrot Cake Protein Pancakes

Carrot Cake Protein Pancakes

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 12 pancakes



  • 1/4 cup vanilla protein powder
  • 1/2 cup vanilla Greek yogurt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp baking powder
  • 2 egg whites
  • 1 cup old fashioned oats
  • 1/2 cup water
  • 1/4 cup stevia (or sweetener of choice)
  • 3/4 cup carrots diced

Cream Cheese Frosting

  • 4 oz cream cheese softened
  • 1/4 cup maple syrup
  • 1/4 tsp ground cinnamon


  1. Heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat.

  2. Put all of the ingredients in a blender and blend until smooth.

  3. Scoop about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Cook additional 1-2 minutes or until pancakes are done.

Cream Cheese Frosting

  1. Whisk together the softened cream cheese, syrup, and cinnamon in a small bowl until smooth. Drizzle over pancakes while warm and serve immediately.

Recipe Notes

Adapted from Dashing Dish

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!

Carrot Cake Protein Pancakes

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